Cheese Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
12 Whole wheat lasagna noodles32 oz. Part-skim Ricotta8 oz. reduced fat mozzarella cheese1 egg, slightly beaten2 jars tomato sauce (26 oz)1/4 cup grated parmesan cheese2 Tbs dried Basil
With this recipe, you do not have to boil the lasagna noodles first. You can just assemble it and bake a little longer in the oven, just make sure you use extra sauce or the noodles will be dry.
Mix together egg, ricotta, parmesan, and basil in a large bowl.
Place a layer of sauce in the bottom of a 13x9 baking dish. Put 3 noodles length-wise on top of tomato sauce. Spoon some ricotta mixture on top of the noodles, then sprinkle with some of the mozzarella. Pour 1/4 of the sauce over the cheese and noodles. Repeat 2 layers. For top layer, just put noodles and sauce. Tightly cover with aluminum foil and bake at 375 for 45 minutes. Remove foil and spread a little mozzarella cheese on the top. Bake uncovered and additional 15 minutes. Let rest for 15 minutes before cutting.
Number of Servings: 10
Recipe submitted by SparkPeople user MEL122769.
Mix together egg, ricotta, parmesan, and basil in a large bowl.
Place a layer of sauce in the bottom of a 13x9 baking dish. Put 3 noodles length-wise on top of tomato sauce. Spoon some ricotta mixture on top of the noodles, then sprinkle with some of the mozzarella. Pour 1/4 of the sauce over the cheese and noodles. Repeat 2 layers. For top layer, just put noodles and sauce. Tightly cover with aluminum foil and bake at 375 for 45 minutes. Remove foil and spread a little mozzarella cheese on the top. Bake uncovered and additional 15 minutes. Let rest for 15 minutes before cutting.
Number of Servings: 10
Recipe submitted by SparkPeople user MEL122769.
Nutritional Info Amount Per Serving
- Calories: 454.2
- Total Fat: 17.8 g
- Cholesterol: 67.7 mg
- Sodium: 1,056.6 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 7.6 g
- Protein: 25.9 g
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